Works matching IS 02545071 AND DT 2020 AND VI 39 AND IP 10
Results: 42
黄精水解液制备工艺优化及新型黄精黄酒的酿制.
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- China Brewing, 2020, v. 39, n. 10, p. 198, doi. 10.11882/j.issn.0254-5071.2020.10.037
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- Article
高产乙酸乙酯酵母菌筛选及固态发酵应用研究.
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- China Brewing, 2020, v. 39, n. 10, p. 79, doi. 10.11882/j.issn.0254-5071.2020.10.016
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骏枣果醋发酵过程中营养品质变化及风味成分分析.
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- China Brewing, 2020, v. 39, n. 10, p. 84, doi. 10.11882/j.issn.0254-5071.2020.10.017
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- Article
陶融型大曲微生物多样性与挥发性风味成分的相关性研究.
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- China Brewing, 2020, v. 39, n. 10, p. 54, doi. 10.11882/j.issn.0254-5071.2020.10.011
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- Article
酿酒酵母醇酰基转移酶的研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 30, doi. 10.11882/j.issn.0254-5071.2020.10.007
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- Article
酿酒酵母ZGJ-1在猕猴桃果酒发酵中的研究及应用.
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- China Brewing, 2020, v. 39, n. 10, p. 66, doi. 10.11882/j.issn.0254-5071.2020.10.013
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- Article
酸和盐胁迫对乳酸菌活性的影响.
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- China Brewing, 2020, v. 39, n. 10, p. 90, doi. 10.11882/j.issn.0254-5071.2020.10.018
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- Article
酒曲微生物菌群对酿造酒产品风味影响的研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 1, doi. 10.11882/j.issn.0254-5071.2020.10.001
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- Article
贾湖原香型白酒主要风味物质馏出规律初探.
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- China Brewing, 2020, v. 39, n. 10, p. 193, doi. 10.11882/j.issn.0254-5071.2020.10.036
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- Article
豉香型白酒研究现状.
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- China Brewing, 2020, v. 39, n. 10, p. 21, doi. 10.11882/j.issn.0254-5071.2020.10.005
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- Article
菌种强化结合工艺优化提高酱香白酒基酒中四甲基吡嗪含量的研究.
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- China Brewing, 2020, v. 39, n. 10, p. 162, doi. 10.11882/j.issn.0254-5071.2020.10.030
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- Article
荔枝玫瑰酒的营养成分分析与皮肤抗氧化功效研究.
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- China Brewing, 2020, v. 39, n. 10, p. 96, doi. 10.11882/j.issn.0254-5071.2020.10.019
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- Article
苹果酵素自然发酵工艺优化及品质分析.
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- China Brewing, 2020, v. 39, n. 10, p. 145, doi. 10.11882/j.issn.0254-5071.2020.10.027
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- Article
自然发酵牛乳中乳酸菌和酵母菌的活菌动态变化.
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- China Brewing, 2020, v. 39, n. 10, p. 43, doi. 10.11882/j.issn.0254-5071.2020.10.009
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- Article
自然发酵牛乳中乳酸菌和酵母菌的活菌动态变化.
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- China Brewing, 2020, v. 39, n. 10, p. 43, doi. 10.11882/j.issn.0254-5071.2020.10.009
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- Article
自然与乳酸菌强化发酵过程中红酸汤品质变化.
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- China Brewing, 2020, v. 39, n. 10, p. 75, doi. 10.11882/j.issn.0254-5071.2020.10.015
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- Article
红茶菌成分及功能研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 5, doi. 10.11882/j.issn.0254-5071.2020.10.002
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- Article
盐渍藠头盐水细菌多样性及基因功能预测分析.
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- China Brewing, 2020, v. 39, n. 10, p. 157, doi. 10.11882/j.issn.0254-5071.2020.10.029
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- Article
牛蒡根际土壤中解钾菌筛选、鉴定及解钾条件优化.
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- China Brewing, 2020, v. 39, n. 10, p. 103, doi. 10.11882/j.issn.0254-5071.2020.10.020
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- Article
浓香型白酒新老窖池分层池底窖泥钙含量差异及其影响因素.
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- China Brewing, 2020, v. 39, n. 10, p. 37, doi. 10.11882/j.issn.0254-5071.2020.10.008
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- Article
武宣地区红曲米对红曲柿酒品质影响及其细菌组成分析.
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- China Brewing, 2020, v. 39, n. 10, p. 130, doi. 10.11882/j.issn.0254-5071.2020.10.025
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- Article
枸杞酒多糖的提取、成分测定及其对酒精性肝病的影响研究.
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- China Brewing, 2020, v. 39, n. 10, p. 114, doi. 10.11882/j.issn.0254-5071.2020.10.022
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新型燃料生物丁醇研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 15, doi. 10.11882/j.issn.0254-5071.2020.10.004
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- Article
我国猕猴桃果酒酿造工艺及其品质评价研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 26, doi. 10.11882/j.issn.0254-5071.2020.10.006
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- Article
建始地区酸豇豆盐水细菌多样性及乳酸菌分离鉴定.
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- China Brewing, 2020, v. 39, n. 10, p. 61, doi. 10.11882/j.issn.0254-5071.2020.10.012
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- Article
巴氏灭菌前后沃尔卡姆柠檬汁挥发性成分的分析比较.
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- China Brewing, 2020, v. 39, n. 10, p. 176, doi. 10.11882/j.issn.0254-5071.2020.10.033
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- Article
咸丰和当阳地区鲊广椒细菌群落结构差异性研究.
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- China Brewing, 2020, v. 39, n. 10, p. 48, doi. 10.11882/j.issn.0254-5071.2020.10.010
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- Article
发酵小麦胚芽产2,6-二甲氧基对苯醌菌种筛选及发酵条件优化.
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- China Brewing, 2020, v. 39, n. 10, p. 125, doi. 10.11882/j.issn.0254-5071.2020.10.024
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- Article
以腌渍辣椒水作为发酵剂发酵干辣椒的微生物筛选.
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- China Brewing, 2020, v. 39, n. 10, p. 109, doi. 10.11882/j.issn.0254-5071.2020.10.021
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功能植物啤酒研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 11, doi. 10.11882/j.issn.0254-5071.2020.10.003
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- Article
凝固型咖啡酸奶的研制.
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- China Brewing, 2020, v. 39, n. 10, p. 205, doi. 10.11882/j.issn.0254-5071.2020.10.038
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- Article
偏最小二乘方法在不同白酒香型判别分析中的应用.
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- China Brewing, 2020, v. 39, n. 10, p. 183, doi. 10.11882/j.issn.0254-5071.2020.10.034
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- Article
低糖复合发酵乳工艺优化研究.
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- China Brewing, 2020, v. 39, n. 10, p. 188, doi. 10.11882/j.issn.0254-5071.2020.10.035
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- Article
发酵型香蕉复合果汁饮料的研制及营养成分研究.
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- China Brewing, 2020, v. 39, n. 10, p. 210, doi. 10.11882/j.issn.0254-5071.2020.10.039
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- Article
中外葡萄酒产品等级分级评价及启示.
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- China Brewing, 2020, v. 39, n. 10, p. 220, doi. 10.11882/j.issn.0254-5071.2020.10.041
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中国进口葡萄酒市场的国别分析及发展趋势.
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- China Brewing, 2020, v. 39, n. 10, p. 216, doi. 10.11882/j.issn.0254-5071.2020.10.040
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- Article
不同砧木对赤霞珠干红葡萄酒香气成分的影响.
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- China Brewing, 2020, v. 39, n. 10, p. 119, doi. 10.11882/j.issn.0254-5071.2020.10.023
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- Article
不同浸渍工艺对夏黑葡萄醪理化指标及颜色的影响.
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- China Brewing, 2020, v. 39, n. 10, p. 152, doi. 10.11882/j.issn.0254-5071.2020.10.028
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- Article
不同抗氧化剂对白葡萄酒品质的影响.
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- China Brewing, 2020, v. 39, n. 10, p. 136, doi. 10.11882/j.issn.0254-5071.2020.10.026
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- Article
一株紫色红曲霉菌强化制曲的工艺优化.
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- China Brewing, 2020, v. 39, n. 10, p. 71, doi. 10.11882/j.issn.0254-5071.2020.10.014
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- Article
QuEChERS-HPLC-MS/MS法检测谷类杂粮制品中4种真菌毒素.
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- China Brewing, 2020, v. 39, n. 10, p. 172, doi. 10.11882/j.issn.0254-5071.2020.10.032
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IC-IPAD同时测定运动饮料中20种氨基酸和6种糖.
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- China Brewing, 2020, v. 39, n. 10, p. 167, doi. 10.11882/j.issn.0254-5071.2020.10.031
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- Article